Antioxidants, 2021 Organosulfur compounds, phenolic acids and flavonoids in raw and black garlic were determined, and followed by preparation of black garlic nanoemulsion for studying their effects on deoxycorticosterone acetate-salt-induced hypertension and associated ...
Chun-Yu Chen +2 more
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Allitridi Inhibits Multiple Cardiac Potassium Channels Expressed in HEK 293 Cells [PDF]
, 2012 published_or_final_versio
Chen, KH +9 more
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Diallyl trisulfide induces apoptosis in human primary colorectal cancer cells
Oncology Reports, 2012 Colorectal cancer (CRC) is one of the most prevalent types of cancer worldwide and a common cause of morbidity and mortality in humans. The garlic-derived organosulfur compound diallyl trisulfide (DATS) has been shown to induce apoptosis in many human cancer cell lines in vitro and also affords significant protection
Chun-Shu, Yu +6 more
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Antibacterial Effect of (2E,2E)-4,4-Trisulfanediylbis(but-2-enoic acid) against Staphylococcus aureus. [PDF]
PLoS ONE, 2018 A new highly active molecule, (2E, 2E)-4,4-trisulfanediylbis(but-2-enoic acid) (TSDB), was designed and synthesized through comparative molecular field analysis with the diallyl trisulfide structure of garlic.
Tao Wu +3 more
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Plant nutraceuticals as antimicrobial agents in food preservation: terpenoids, polyphenols and thiols [PDF]
, 2018 This work was supported by a LIBERBANK Retención de Jóvenes Talentos 2014–2015 fellowship to ...
Fernández Fernández, Javier +2 more
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Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)
Foods, 2019 Garlic (Allium sativum L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. Substantial studies have shown
Ao Shang +7 more
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Revista Brasileira de Plantas Medicinais, 2014 This study sought to evaluate the chemical composition of the Allium sativum and Origanum vulgare essential oils and their effect on the growth inhibition of microorganisms, such as P. aeruginosa, S. Choleraesuis, A. flavus, A.
A.C.T. Mallet +7 more
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EFSA Journal, 2018 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) +29 more
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EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 91, Re vision 2 (FGE.91Rev2): Consid eration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev5 (2012). [PDF]
, 2014 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives
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Molecules, 2014 The anti-neuroinflammatory capacities of raw and steamed garlic extracts as well as five organosulfur compounds (OSCs) were examined in lipopolysaccharide (LPS)-stimulated BV2 microglia.
Su-Chen Ho, Min-Sheng Su
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